Spicy Pumpkin Seeds

This recipe is taken from The New Portuguese Table by David Leite. I used have these when I was a kid, we had neighbours from Azores they would makes these all the time. It's a wonderful tasty treat.

Spicy Pumpkin Seeds

Yield: Makes 2 cups

Nonstick cooking spray
1 large egg white
2 tbsp plus 1 tsp sugar
1 1/4 tsp kosher salt
1 1/4 tsp sweet smoked paprika
3/4 tsp cayenne pepper
scant 1/4 tsp ground cinnamon
2 cups shelled raw pumpkin seeds

Heat oven to 300F. Line a baking sheet with a nonstick mat or parchment paper and coat with the cooking spray.

Whisk the egg white in a medium bowl until very foamy. Add the sugar, salt, paprika, cayenne, and cinnamon and whisk well. Stir in the seeds to coat, then lift them up with with a slotted spoon, allowing them to drain, and spread in a single layer on the baking sheet. Discard any liquid left in the bowl.

Roast the seeds, tossing them several times with a spatula, until puffed and edged with brown, about 25 minutes. Transfer the baking sheet to a wire rack to cool completely.

Gently pry the seeds from the sheet and break up any large clumps into smaller shards. The seeds will last for 2 weeks in an tight container.

Enjoy!